Everyone has made tacos at one point in their life I'm pretty sure. Not too hard - brown some beef, toss in a tortilla and top with cheese and tomatoes. Or at least that's what we did growing up. This recipe is a bit more adult (and not just because it has tequila in it!). The flavours are certainly more nuanced and *shock* there is no cheese involved! For some this is blasphemy, but these honestly are so fresh and flavourful that you will forget about the missing cheese.
My favourite trick when making tacos is to create my own self-standing shell. If you've ever seen the El Paso commercials with the cute little girl promoting their "Stuff and Stand" tacos, this is basically the same thing - except better. All you have to do is hang them on the rack in your oven for a few minutes and voila! I've added in a photo here of mine cooking up to give you the idea.
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Also, make sure that you do not marinate your fish for longer than 30 minutes. The fillets you are using in this recipe are more on the delicate side, if you leave too long the flesh will break down too much and leave you with a mushy texture as the marinate will actually start to "cook" the fish, like a ceviche. Other than that, this recipe is pretty hard to mess up. Enjoy!
*Main Photo by Heather Ford on Unsplash
Tequila Tacos (with Grilled Fish)
Ingredients
- FISH
- 4 white fish fillets (tilapia, snapper or cod work well)
- 2 tbl lime juice
- 2 tbl tequila
- 2 tsp fresh chopped cilantro
- 2 tbl finely chopped jalapenos
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbl olive oil (for cooking)
- --
- TOPPINGS
- Shredded iceburg lettuce
- Sliced red onion
- Diced tomatoes
- --
- DRIZZLE
- 1/2 cup sour cream
- 1 tbl siracha hot sauce
- 1/2 tsp cumin
- --
- SHELL
- Corn or flour tortillas
Directions
- Step 1 Combine lime juice, tequila, cilantro, diced jalapenos, cumin, salt and pepper. Pour over fish fillets and set in fridge for 30 minutes. Be careful not to marinate too long or the fillets will start to break apart.
- Step 2 While your fillets are marinating, preheat oven to 350F.
- Step 3 Once the oven is preheated, pull out a shelf and hang your taco shells over the rack so they hang, creating an upside-down shell. Bake for 3-5 minutes, or until the shells are slightly browned and hold their shape. Take out and let cool (your own stand-up shells!)
- Step 4 Heat olive oil in a pan on medium-high heat for 1-2 minutes. Place your fish fillets in the pan and cook for 3-4 minutes on each side, depending on thickness. Slice and set aside.
- Step 5 Create your crema by mixing the sour cream, cumin and Siracha.
- Step 6 Assemble your tacos! Take one shell, place in sliced fish and top with red onion, tomatoes and lettuce. Drizzle with the creme and serve!
